Creamy Polenta with Gorgonzola and Roasted Garlic

Serves 10-12 / Polenta is one of those slow foods that invite you to set aside multitasking for a moment and simply be with your food. This dish is pure comfort. Serve with braised greens for a warming winter supper.

1 head fresh garlic

Pinch sea salt

Extra-virgin olive oil

4 cups low-sodium vegetable broth or water, divided

1 cup polenta or corn grits

1/4 cup Gorgonzola cheese, crumbled

½ cup whole milk or half and half

¼ cup finely chopped fresh flat-leaf parsley

1. Preheat oven to 375°. Slice top off of intact head of garlic. Sprinkle with sea salt and drizzle with olive oil. Place in ramekin or baking dish and cover with foil. Roast 1 hour, or until cloves are tender and golden. Be careful not to burn. Set aside to cool. Once cooled, slip individual cloves of garlic from skins by squeezing gently.

2. In a medium saucepan, bring 2 cups broth or water to a boil. In a medium bowl, whisk together remaining 2 cups broth or water and polenta. Add polenta mixture to boiling liquid, stirring vigorously to avoid clumps. Bring to a boil, then reduce heat to low and simmer, stirring frequently, for 20-30 minutes. Once polenta is thick and relatively smooth, add cheese and milk or half and half, stirring until cheese mostly melts. Season to taste with salt and pepper. Serve hot in bowls, topped with roasted garlic and chopped parsley.